Vietnamese Green Papaya Salad

Ingredients

• 1 green paw paw, julienne
  
• 1/2 cup snow peas, cut into strips
• 1 carrot, grated
  
• 1/2 daikon radish, grated
• 1 cup roasted peanuts, roughly chopped
  
• 1/4 cup coriander leaves chopped
  
• 1/4 - 1/2 cup Vietnamese mint (common mint can be substituted)
• 1/4 cup rice vinegar
• 3 tbsp sweet chilli sauce
• 2 tbsp brown sugar
• 1 clove crushed garlic
  
• 1 tbsp peanut oil (or sesame oil)
• juice of 2 limes (lemons can be substituted)

Method

1. Place the last six ingredients into a jar and shake well to make the sauce.
2. Place the remaining ingredients in a large bowl, pour sauce and mix well.
3. Refrigerate for 30 minutes before serving.
   

ENJOY!!

INDIAN HEAD MASSAGE - 29th May 2010

Our next full day lifestyle workshop will be on the 29th May 2010 from 10am-4pm and features Indian head massage.

Indian head massage originated in India over 1000 years ago and is a part of the Ayurveda health system still followed today.

This wonderfully relaxing massage not only works on the scalp, but the, shoulders, upper back, upper arms, neck ears and face. The technique is gentle and rhythmical, involving acupressure points. Different Ayurvedic oils were traditioanlly used, but are now considered to be an option.

Indian head massage can help to relieve eyestrain, sleep problems, ease headaches, relax muscles, stimulate circulation to the scalp and hair, stimulate blood flow and lymphatic circulation, boost the immune system, relieve sinus problems and reduce stress and anxiety.

Included in the day is meditation, relaxation, chi-kung and a delicious vegetarian buffet lunch. Cost is $45 including a guided meditation CD and meditation pack.

Call 3895 8944 for more information or email me at brisbane@asm.org.au

Gayatri
Instructor
Australian School of Meditation and Yoga - West End

Moroccan Delights - Vegetarian Cooking Class

Coming up on 26th June 2010 is our Moroccan Delights vegetarian cooking class. It is not to be missed. We will be demonstrating 8 delicious rustic dishes. All are unusual, but absolutely delicious. We are really excited to share what we have learned with you, so don't leave it til the last minute to book your place as spaces are already limited. The class starts at 2pm Saturday 26th June and finishes at about 6pm.

See you there!

Gayatri and the gang
Australian School of Meditation and Yoga
West End

Yoga Alignment Workshop

Hi Everyone ,

Coming up on the 8^th May we have a Stretching and alignment workshop with Sean. Sean has a background in Traditional Chinese medicine and is an avid practitioner of Yoga and the Chinese exercise system (Chi Gong). Sean has studied anatomy and physiology throughout his life and would like to share with you the knowledge he has gained.

The class runs from 12pm-2pm and is run by donation. This class will give you the tools to make intelligent choices in your practice, therefore helping to improve the quality of your practice. You will learn how to reduce bad habits by looking at the complete structure of your body including the Back, feet , hips and neck . This class is perfect for beginners to intermediates, hope to see you there?

Namaste

Simon

Three Day Lifestyle Retreat

Coming up on the Anzac long weekend is a delightful retreat getaway set in the refreshing Hinterland Hills, 1.5hrs south from Brisbane. A secluded, tranquil filled environment in which to relax and unwind.

Our life enriching program includes:

Hatha Yoga
Kirtan
Yoga Philosophy
MeditationDelicious
Vegetarian meals
Relaxation and Breathing
Indian Head Massage Workshop


$395 per person includes all gourmet meals, shared cabin style accommodation, yoga classes, and workshops. If you would like to book email candace@asm.org.au, there are only a few spots left! Visit our blog in the coming weeks to hear about the stories and happenings from our yoga retreat, it’s sure to be a TREAT! Can’t wait.

Namaste
Simon (yoga instructor)

Vegetarian Cooking Classes 2010

We have been getting a lot of enquiries as to when our 2010 cooking classes are on. We will be holding 5 vegetarian cooking classes next year and they will be as follows:

Feb: 27th Authentic Vietnamese
April: 17th Tastes of the Himalayas
June: 26th Moroccan Delights
August: 28th Exotic Indian
Oct: 23rd Thai Temptations

Classes are held from 2-6pm, cost is $35 and includes recipe sheets and full buffet meal. For enquiries please call 3895 8944 or email us at brisbane@asm.org.au

Namaste
Gayatri

Malpoora Soft Cakes in Yoghurt

2 ¼ cups self-raising flour
1 cup icing sugar
1 ¼ cups cold water
ghee for deep frying
5 cups natural yoghurt, chilled
¾ cup caster sugar
1 ½ cups strawberries, washed and quartered

· Sift the flour and icing sugar into a bowl. Add the water gradually, stirring with a wire whisk until the mixture reaches a consistency somewhere between batter and dough. Spoon in 1 tablespoon of yoghurt and whisk again. Allow to sit for 15 minutes.

· Heat the ghee with a depth of 7cm to moderately low heat 160C.

· Spoon a tablespoon of batter from the bowl and scrape it into the ghee with a second spoon. Quickly do this for about 6 cakes at a time in the ghee. Allow the cakes to inflate and then roll them over with a slotted spoon to fry for about 3 – 4 minutes until they are golden brown all over. Remove and drain. Fry more batches until the batter is used up.

· Combine the yoghurt and cater sugar in a bowl. Crush a few strawberries into the yoghurt with your fingers and then add the other strawberries and mix through.

· Carefully fold the fried cakes into the fruit yoghurt and refrigerate about 30 minutes before serving.

Gayatri
Instructor
Australian School of Meditation and Yoga

Pushpanna (Flower Rice)

225g fresh ricotta cheese

2/4 cup cashews or blanched almonds

11/2 cups grated coconut

6 tbs ghee

1 tsp fennel seeds

1 tsp cumin seeds

2 bay leaves

6 cardamom pods, bruised

1 tsp turmeric

2 tsp ground coriander

1 tsp turmeric

1 tsp grated nutmeg

1 tsp ground cinnamon

½ tsp cayenne pepper

½ tsp asafetida

½ tsp ground black pepper

¼ tsp ground cloves

2 cups basmati rice

¾ cup raisins

3 ½ cups water

½ cup sugar

1 tbs salt



* Cube the ricotta cheese and fry until golden brown and drain well
* Toast the grated coconut in 2 tablespoons of the ghee and set aside
* Fry the nuts and drain well
* Heat the remaining ghee and when it begins to smoke, toss in the fennel, cumin, bay leaves and cardamom
* After 30 seconds add all the powdered spices and stir-fry for a few seconds
* Add the rice and stir until the grains are translucent and lightly browned
* Add the fried ricotta cheese, raisins, sugar, salt and water and mix gently
* Bring to the boil covered with a tightly fitted lid and simmer for 5 minutes and turn the heat off leaving to steam for 20 minutes
* Add the fried nuts and coconut and mix gently before serving

Gayatri
Instructor
Australian School of Meditation and Yoga

Ayurveda Workshop

Coming up on the 23^rd of this Month is our Full Day Lifestyle Workshop which will be featuring Ayurveda. Ayurveda is an ancient form of herbal medicine that is becoming so popular in the west that doctors are actually studying it and complimenting their medical practices with it. However Ayurveda doesn’t only cover herbal medicine, it is complete, healthy lifestyle which includes diet, relaxation, yoga and meditation. In this workshop you will learn your body constitution or dosha as well as foods and lifestyle that compliment your body type as well as meditation, breathing, relaxation, yoga, chi-kung and a delicious Ayurvedic buffet style lunch.

Make sure your get in early as places are booking fast. For more information contact Candace on 38958944 or email us at brisbane@asm.org

Indonesian Vegetarian Cooking Class

Make sure you have your seat reserved for our next vegetarian cooking class which is Indonesian. Anna, from Indonesia is one of our volunteers and has organised a wonderful traditional menu of some of the food she has enjoyed all her life. The class will start at 2pm and go through until 5 or 6pm when the buffet dinner is served out. Please make sure that you aren't going out for dinner afterwards as you'll be sorry. For more information please contact Candace on 3895 8944 or email me at gauranga@optunet.com.au.

Gayatri
Instructor
Australian School of Meditation and Yoga

Deep Fried Taro Cakes

· 200g taro
· 1 white sweet potato
· 1 potato
· 1 handful coriander (chopped)
· 4 spring onions (chopped)
· ¼ teaspoon salt
· ¼ teaspoon freshly ground pepper
· Plan flour for dusting
· Vegetable oil for deep frying


1. Bring water to the boil in the bottom of the steamer. Meanwhile peel the taro, sweet potato and potato and cut them into chunks of the same size.

2. Place the vegetables on the steaming tray and cook for 10-15 minutes or until the knife can be easily poked through the flesh.

3. Place the cooked vegetables in a food processor and combine the coriander, spring onion, salt and pepper.

4. Using damp fingers, form the mixture into thick croquettes about 7cm long. The mixture should make approx 24 cakes.

5. Lightly dust in flour and deep fry for approx 4-5mins or until golden.

Gayatri
Australian School of Meditation and Yoga

Red Lentil Dhal with eggplant

2 cups (400g) red lentils
1 litre (4 cups) water
2 cups (500ml) vegetable stock
2 tablespoons of vegetable oil or ghee
3 baby eggplants (500g), chopped coarsely
2 tablespoon of tomato paste
2 teaspoons of vegetable oil or ghee
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
1 teaspoon of mustard seeds
1 teaspoon cumin seeds
2 teaspoons ground cumin
1 teaspoon of chili flakes
2 large tomato’s (500g), chopped coarsely

• Rinse lentils in large colander under cold water until water runs clear.
• Add lentils to the water and stock bring to a boil in a large heavy based pot. Reduce heat, simmer, uncovered for about 40minutes or until dhal mixture thickens slightly, stirring occasionally.
• Heat two tablespoons of oil or ghee in a heavy-based saucepan; cook eggplant until lightly browned and soft.
• Add eggplant and tomato paste to dhal.
• Heat two teaspoons of oil or ghee in the saucepan and cook onion. Add garlic first, then mustard seeds, cumin seeds, ground cumin and chili flakes.
• Add tomato’s to saucepan and mix then add to dhal pot.
• Serve with fresh coriander and a dollop of natural yogurt.
• Optional: squeeze the juice of one fresh lemon over the dhal and stir before serving

Gayatri
Instructor
Australian School of Meditation and Yoga

Following on from our posts for "How to make a good chutney", here is some information in general ingredients used in chutneys that you should become familiar with.

· Vinegar (malt, white or wine) – This is an important ingredient used to make a fantastic tasting chutney, however often tamaring is used in Indian chutneys to give that lovely sour taste. Make sure that you use high quality vinegar or tamarind. If you are using vinegar it must have acetic content of at least 5%.
· Sugar - raw or brown. Brown sugar gives a darker colour to the chutney that is often preferred. Prolonged cooking of any sugar does, however, have a darkening effect on the chutney and, if a lighter colour is wanted, the sugar should only be added when the fruit and/or vegetables are already soft and mushy.
· Spices – generally whole spices are preferable in chutney-making than ground ones which can give a muddy appearance to the chutney. Bruise these and tie them up in a muslin bag and cook with the other ingredients. Often I just throw in the whole spices and then remove them later. Some recipes call for a mixture of both whole and ground spices to give the best flavour, so it all really depends on the recipe that you use.

Next post we will be discussing different problems that you can come accross in chutney making.

Gayatri
Instructor
Australian School of Meditation and Yoga

Caribbean Cooking Class Saturday 21st February 2009

We held our Caribbean cooking class last Saturday to a very enthusiastic audience. Altogether 9 dishes were demonstrated including:

Tofu Coconut Soup
Okra Fried Rice
Quinoa Salad with Citrus Dressing
Eggplants Stuffed with Sweet Potato
Pumpkin Coconut Curry
Mango, tomato and red onion salad
Coconut ice cream
Tapioca Pudding
Pina Colada Granita Smoothie

Over the next few weeks I will be posting all the recipes that we domonstrated in the cooking class, so keep your eyes peeled.

Gayatri

Australian School of Meditation and Yoga

Vegetarian Caribbean Class

Today is the day we will be holding our vegetarian Caribbean cooking class. You will learn to cook 8 delicious, mouth watering recipes that you get to savour during the buffet meal served at the end of the demonstration.

How much? $35
Time? 2-6pm
Where? 23 Kurilpa Street West End
Contact? Candace on 3895 8944

Gayatri
Instructor
Australian School of Meditation and Yoga

Equipment Required for Making Chutney

In a previous post, we discussed the origin of chutneys and how you can dress up a dhal or curry with a good chutney. We also gave some tips on other ways of serving chutneys, such as as a dip platter with a variety of chutneys, sour cream or natural yoghurt and chapatis or naan bread. In this post we will give some tips on they equipment needed for making chutneys and some ideas on adding flavours and preserving chutneys. I'll also be giving you a delicious chutney recipe.

Equipment needed:
• A stainless steel or enamel-lined pan that is large enough to contain all the ingredients (if you’re also a big jam maker it may be well worth in investing in a preserving pan). Brass, copper or iron pans should not be used as they react with the vinegar and give a metallic flavour to the chutney.
• Long-handled wooden spoon – this should be reserved for chutney-making only as the wood becomes impregnated with the spiciness of the chutney and will taint other recipes.
• Sieves – stainless steel or nylon
• Heatproof jug or wide necked stainless steel funnel - a heatproof glass, stainless steel or enamel jug is useful for pouring the chutney into the jars. Alternatively a wide necked stainless steel funnel or a large ladle can be used.
• Muslin or cotton squares – to tie up whole spices wanted for flavourings.
• Scales – preferably dual marked in metric and imperial.
• Chopping boards and stainless steel knife.
• Heat proof jars of assorted sizes. These should be clean, dry, sterilized and warm before pouring in the chutney. To sterilize the jars just before filling, put into a "cool" oven, 140°C.
• Covers – these are most important. Vinegar corrodes metal, so use plastic screw or snap-on type or plastic preserving skin. Specialist preserving or bottling jars are suitable, either with screw-on or clip-on lid, providing the lid is made of glass.
• Labels – For the front of the jars to identify the chutney and the date made.

Kerala Mango Achar (Mango chutney)

• Mangoes-2 Cut into small square pieces
• chilli pwd-4 T
• salt-3T
• Asafoetida-1/2 teaspoon
• Turmeric pwd-1 teaspoon
• Mustard seeds-1/2 teaspoon
• Oil -1 T

Heat oil in a pan.
To that add mustard seeds.
When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 min.

Turn off the heat.
Let it cool for a while.

Add this mixture to the cut mangoes and mix thoroughly.

Keep this for 7-8 days for the flavour to seep into mangoes.

You can add a little bit of distilled vinegar if you like.It will help to keep the freshness.

Gayatri

Instructor

Australian School of Meditation and Yoga

Parathas (buttery unleavened bread)

Paratha Ingredients:
· 4 cups of white flour or Whole Wheat Bread Flour - fine ground
· ½ tsp Salt
· Water, preferably warm (makes softer bread)
· 250g ghee or butter

Equipment:
· Bowl
· Rolling pin
· Cast Iron frying pan
· Heat source
· Cookie sheet or baking paper for putting the uncooked rolled out parathas on
· Dish or cake pan for putting cooked parathas on
· Foil to keep them warm

Method:
· Mix sifted flour and salt in a bowl
· Pour in enough water to make a soft dough (will depend on the flour) you can easily knead without having to add too much flour to the board or counter.
· Knead for a few minutes using additional flour to avoid sticking until the dough is smooth and elastic.
· Place the dough back in the bowl, spread it out, poke some holes in with your finger, and pour a little more (warm, or not is okay) water on the dough, cover, and let sit while you go do something else. This step is not necessary but makes the bread more tender.
· Come back and re-knead the dough just for a minute or two until it's smooth and cohesive.
· Chop or cut the dough into equal small egg-sized pieces
· Sprinkle a little flour on them to keep them from drying out.
· Take each segment of dough and roll into a round ball in your palms - either one by one as you roll them out with the rolling pin, or all at once.
· Use a rolling pin to roll out the dough a few mm thick.
· Brush some ghee, melted butter or oil over half the circle, and fold it over.
· Roll it out carefully again (it will form a sort of rounded triangle) and brush ghee over half of that, fold over, and roll out a bit again.
· Now, put a little ghee in the frying pan and fry the paratha in a sort of similar way, on medium heat - pressing/rubbing it a bit with a good sized spoon, and then turning over once or twice.

These puff up a little and usually get some dark brown spots here and there. Keep warm until ready to eat.

Gayatri
Australian School of Meditation an Yoga

Indian Chutneys - A Great Way to Dress up a Curry!

At the Australian School of Meditation and Yoga we often make delicious chutneys in our vegetarian cooking classes. Chutneys originaged in India and because we have quite a few Indian Vegetarian cooking classes, it is almost always part of the menu. Chutney's are a wonderful way to dress up any Indian dish.
Serve curries with a small bowl of natural yoghurt and of course one of the many different chutney recipes. There are so many varieties to choose from; pineapple, mango, peach, plum, apple, date and tamerind, tomato, fig, corriander, coconut and the list goes on. Add some bombay chips (made from chickpea flour - hot spicey and absolutely moorish), an ice cold strawberry or mango lassi on the side and instead of plain old curry and rice, you have an absolute feast. A great way to impress your guests with very little effort.
Dhals can also be dressed up with the above items and a light lunch or dinner idea would be to serve a bowls of chutneys and yoghurt with chapatis, puries or naan bread, or all three, as an Indian version of a dip platter. Dip platter are very popular now and are served at many restaurants and cafes, so try something a little different, an Indian version.

How to make good Chutney at Home
Chutneys originated in India – the name derived from the Hindu word chatni – but are now a very popular preserve all over the world. They are made from fruits or vegetables, or a mixture of the two, which are chopped, cooked, mixed with spices, vinegar and other ingredients and reduced to a smooth pulp. Unlike jam making, windfall apples, green tomatoes and other end-of-season fruit such as rhubarb can be used as there is no worry about the setting qualities. Dried fruit, especially grapes, in the form of raisins (dried white grapes usually of the variety 'Muscatel') sultanas (small raisins that are seedless, sweet, pale golden in colour) and currants (dried, black, seedless grapes) are commonly used. The scope of chutneys is endless and the combinations and permutations can be varied according to personal taste and the ingredients available. They can be sweet, sour, hot or mild. A big advantage to both fruit and vegetable chutneys is that they improve with age and, if properly stored, will remain in good condition for years.

Banana and Apricot Smoothie

250g fresh apricots
Large ripe banana
1 cup coconut milk
1 tablspoon freshly squeezed lemon juice
Honey to taste

Blend all ingredients together until smooth and frothy

Gayatri
Australian School of Meditation

Matar Dal Bara (split-pea croquettes)

2 ½ cups plain yoghurt
1 ¾ cups green or yellow split-peas
2 tbs chopped coriander or parsley leaves
2 tbs grated fresh ginger
2 tbs ground coriander
2 tsp cumin seeds
2 tsp ground cinnamon
1 fresh green chilli, seeded and minced
1 tsp turmeric
½ tsp cayenne pepper
¼ tsp asafetida
5 tsp salt
4 ¼ cups warm water
ghee for deep-frying

· Soak the split-peas overnight in water twice their volume and drain well
· Blend the split-peas in an electric blender, adding just enough fresh water to make a very thick paste, scrape past into a bowl
· Add half of each spice to the paste, along with 1 teaspoon of the salt, mix well and set aside
· Reserve a teaspoon of the remaining salt and dissolve the rest into the warm water, set the water aside.
· Heat the ghee over medium heat, moisten your ands and form the paste into small patties
· Fry them in the ghee turning once or twice until they are nicely browned on all sides
· Remover the patties and let them drain over the ghee for a moment, then drop them into the salted water to soak for AT Least 15 minutes
· Combine the yoghurt with the remaining spices and salt in a bowl mixing well
· After the baras have soaked, remove them from the salted water and place them in a serving bowl, cover with the spiced yoghurt
· Bake in moderate oven for 20-30 minutes

Gayatri
Instructor
Australian School of Meditation